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🍽️ Swiss Chard Eggs

110 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Soak the raisins in water.
  2. 2. Peel the onion and chop it finely.
  3. 3. Heat butter in a pan and sauté the onions until translucent.
  4. 4. Stir in the rice and sauté it briefly.
  5. 5. Pour in the broth and bring the mixture to a boil.
  6. 6. Reduce the heat to the lowest setting, cover the pan, and let the rice steam for 30 minutes.
  7. 7. Wash the chard thoroughly.
  8. 8. Cut out the tough stem from the chard.
  9. 9. Place the removed stems in boiling salted water and cook them for about 10 minutes.
  10. 10. Drain the stems, rinse them with cold water (shock them), and let them drain well.
  11. 11. Finely chop the drained stems.
  12. 12. Add the chopped stems to the cooked rice.
  13. 13. Pour boiling water over the tomatoes.
  14. 14. Cut the tomatoes in half.
  15. 15. Remove the seeds from the tomatoes.
  16. 16. Dice the tomatoes finely.
  17. 17. Add the diced tomatoes, the soaked raisins, and 2 tablespoons of almonds to the rice.
  18. 18. Season the rice filling with salt, pepper, and cinnamon.
  19. 19. Blanch the chard leaves for about 4 minutes in boiling salted water.
  20. 20. Drain the leaves and rinse them with cold water.
  21. 21. Lay the leaves side by side on a kitchen towel and pat them dry.
  22. 22. Take a scoop of rice and shape it into a ball (nock).
  23. 23. Place the rice onto a chard leaf.
  24. 24. Wrap the leaf around the rice in an egg shape.
  25. 25. Place the chard eggs into a steamer insert.
  26. 26. Bring some water in a suitable pot to a boil.
  27. 27. Place the steamer insert on the pot, cover it, and steam the chard eggs for about 10 minutes.
  28. 28. Toast the remaining sliced almonds in a pan without fat.
  29. 29. Arrange the warm chard eggs on a plate.
  30. 30. Sprinkle the eggs with the toasted almonds and serve.

Nutrition per serving